These Buffalo Chicken Meatballs are an ideal party appetizer, game-day snack, or a healthy weeknight dinner. Made with a few simple ingredients, they’re packed with bold buffalo flavor and lean protein—serve with fresh veggies and your favorite dipping sauce.
It’s football season, and these buffalo chicken meatballs are a lighter, easy-to-make alternative to traditional wings. They deliver spicy, tangy flavor while keeping carbs and calories lower when compared to many fried appetizers. Bake, skillet-fry, or air-fry them—whatever method you choose, they come out tender, juicy, and ready for dipping. They’re great for feeding a crowd but are just as useful as a quick meal when paired with cauliflower rice or a simple side of roasted vegetables.
Why You’ll Love this Recipe
- High in protein, low in carbs, and full of buffalo flavor.
- Perfect for game day, parties, or easy weeknight dinners.
- Simple ingredient list—quick to mix and bake.
- Preps and stores well, making it a practical choice for meal planning.
Ingredients You’ll Need
- 1 lb ground chicken – provides a mild, lean base that pairs well with buffalo sauce. Ground turkey, beef, or pork can be substituted if preferred.
- 1/2 cup buffalo sauce, divided – use your favorite buffalo sauce; divide between the meat mixture and the finishing toss. Choose mild, medium, or hot to suit your spice preference.
- 1 egg – helps bind the meatballs and adds protein.
- 1/3 cup almond flour – used as a binder and keeps the recipe low-carb and gluten-free. Regular breadcrumbs or panko work fine if you’re not avoiding gluten.
- 2 cloves garlic, minced – fresh garlic gives the best flavor; substitute 1/2 teaspoon garlic powder if necessary.
- 1/4 cup green onions, chopped – adds a fresh oniony bite inside and as a garnish.
- 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper – simple seasonings to round out the flavor.
- Garnish – extra chopped green onions and optional blue cheese crumbles.
How to Make Buffalo Chicken Meatballs
- Preheat the oven. Set oven to 400°F (204°C).
- Combine ingredients. In a large bowl, mix the ground chicken, egg, almond flour (or breadcrumbs), 3 tablespoons of the buffalo sauce, minced garlic, chopped green onions, onion powder, salt, and pepper. Use a spoon or your hands to combine until evenly mixed.
- Form the meatballs. Roll the mixture into roughly 1-inch balls. A small cookie scoop makes this quicker and more uniform; wetting your hands slightly helps with sticky ground chicken. This batch yields approximately 28 small meatballs or fewer if you make them larger.
- Bake. Arrange meatballs on a parchment-lined baking sheet and bake at 400°F for 18–20 minutes, until lightly browned and cooked through. Internal temperature should reach 165°F (74°C).
- Toss in sauce and serve. Remove from oven, toss the meatballs in the remaining buffalo sauce, garnish with green onions and blue cheese if desired, and serve with sliced carrots, celery, and your preferred dipping sauce (ranch or blue cheese both work well).
Cooking Variations
Skillet: Heat 1–2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning frequently, until browned on all sides and cooked through—about 12 minutes.
Air Fryer: Preheat the air fryer to 400°F. Cook meatballs for about 10–12 minutes, shaking the basket halfway through to ensure even cooking. Confirm internal temperature reaches 165°F.
How to Serve Buffalo Chicken Meatballs
- As an appetizer: arrange with celery, carrots, and ranch or blue cheese for dipping.
- As a main: serve over cauliflower rice or regular rice for a satisfying plate.
- Party-friendly: double or triple the recipe to feed a crowd; they hold up well on a buffet.
Prepping and Storage
Make ahead: Prepare the meatball mixture and form the meatballs, then store tightly covered in the refrigerator for 2–3 days before baking.
Refrigerate: Store cooked meatballs in an airtight container in the fridge for up to 4 days. Leftovers are convenient for quick lunches or meal prep. Reheat in the oven at 350°F until heated through, or warm in the microwave or air fryer.
Freeze: Let cooked meatballs cool completely, then place them in a sealed freezer bag for up to 3 months. Thaw thoroughly before reheating.
Nutrition (Approximate)
Serving size: 4 meatballs. Calories per serving: 107 kcal. Carbohydrates: 2.1 g. Protein: 16.9 g. Fat: 3.7 g. Sodium: 463.1 mg. Fiber: 0.8 g. Sugar: 0.4 g. Nutrition information is an approximation and should be used as a general guide.
If you enjoy these Buffalo Chicken Meatballs, try making a larger batch for your next gathering—guests always appreciate a spicy, protein-packed appetizer that’s easy to serve and even easier to enjoy.